Easy Enchiladas - ground meat

Method

• Brown and crumble meat.
• In a large mixing bowl, combine 2 cans of enchilada sauce, tomato soup and 1 tomato soup can of water; mix well.
• Lay one side of tortilla in sauce and then drop meat and cheese on that side.
• Roll it up and put, seam side down, in a rectangular 13 x 9-inch pan that has been greased.
• When pan is full, pour remaining sauce over enchiladas.
• For more sauce, use other can.
• Sprinkle with cheese.
• Cover pan with foil; cook at 350° for about 1 hour.